Three Cheese Savoury Muffins

Happy Tuesday ally! Today’s recipe – Three Cheese Savoury Muffins or should I say bread –  is simply amazing.

Three Cheese Savoury Muffins

I can’t tell you how delicious these cheesy buns turned! Yum, yum, yum…

The cheese literally exploded, imagine how much was in there. If you are cheese lover like me you’d love these, no doubt. There’s Parmesan cheese, Mozzarella & Feta. And the recipe is actually quite easy. I saw a similar recipe on the web and I really liked the idea, I haven’t used the same ingredients though, I kind of made my own muffins/buns. Really not sure how to call them – they’re baked in a muffin tray so that’s why I called them muffins but on the other side are like bread/buns. Anyhow, you get the point. And it is that they’re super delicious.

Three Cheese Savoury Muffins

I had barely finished taking photos of these beauties and they were all gone. 🙂 Well, I helped too. In fact, I did a really good job finishing three of these Three Cheese Savoury Muffins. 🙂

Here’s how to make Three Cheese Savoury Muffins.

Three Cheese Savoury Muffins

Three Cheese Savoury Muffins

Ingredients

  • 400g flour
  • 1 sachet(7g) yeast
  • 1tsp salt
  • 300ml milk
  • 50g butter
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 100g Feta Cheese, grated
  • 1 egg yolk
  • extra butter for baking
  • chopped parsley for sprinkling

Instructions

  1. In a bowl, combine the flour, yeast, salt and milk. Work the dough, place in a bowl, cover with a tea towel and leave for about 30 minutes to rise. If necessary add more milk.
  2. Preheat the oven to 180°C.
  3. Divide the dough into 7-8 equal parts.
  4. Roll each out in oval shape and sprinkle a mixture of the cheese on half of it. Start wrapping and halfway through make a few cuts with a knife. Finish wrapping the bun so you have something like a wrap.
  5. Now make a ring and place in a greased with butter muffin tray.
  6. Repeat with the rest of the muffins.
  7. Brush the muffins with the egg yolk and then sprinkle with the parsley.
  8. Bake in the oven for about 30 minutes or until ready.
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The dough is made of flour, yeast and milk. I should say, I am not that good in making dough for bread but this was really simple and turned out delicious. All you need to do is to combine the ingredients, work the dough and then wait for it to rise.

This is another delicious recipe using muffin tray. It makes me think I actually need to change mine, it’s been a good few years of use. In fact, I need a whole lots of baking equipment. Can’t wait to pick up some new and exciting stuff soon.

Three Cheese Savoury Muffins

I used dry parsley again. As I Mentioned in my previous post I’ve been using it very often. It’s all chopped up for you and ready to use. Plus, you’re not gonna need to worry how to store it for longer. On the other side though, fresh is best. 🙂 But this is what works for me at the moment.

Three Cheese Savoury Muffins

The Three Cheese Savoury Muffins would be ideal snack for picnic. They really got me thinking about spring, sun and picnics. My daughter absolutely loves having picnics, so as my whole family and I can’t wait for the weather to get warm and sunny so we can enjoy a nice day out.

I should probably make a double batch of these then. 🙂

They are perfect for sharing, as a side, as a snack, just one of these get together recipes. Make sure to have them when they’re nice and warm and the cheese is melted. Nothing better than a melted three cheese bun. Nom, nom, nom. 🙂

Three Cheese Savoury Muffins

Turkey Meatball Pizza

Happy Thursday! Here’s the recipe of the day – Turkey Meatball Pizza!

Turkey Meatball Pizza

I even made the dough from scratch! Not that it’s too difficult, it just takes a bit more time but it’s totally worth it. Of course, if you’re time-restraint, you can always use shop bought dough.

Turkey Meatball Pizza

So, more about the pizza now..I used Mozzarella and Parmesan cheese, cheery tomatoes, sweet red peppers, black olives and a bit of spinach. I love both meatballs and pizza and the idea of having both in one meal sounded really good. For the base, I simply used flour, yeast and olive oil, really simple, but again a bit time-consuming. I topped dit up with tomato sauce and then arranged all the other ingredients. It was quite loaded pizza, succulent and cheesy, one of my favourite thing to have on movie night. 🙂

And the weekend is just one day away so I might have to make this pizza again. 🙂 I don’t know about you but my weekends go by too quickly, really quickly. It seems the anticipation is so long and then you wake up and it’s Monday again. There’s never enough time to relax, cook, meet with friends, watch movies and have fun with the kids. Seriously, we need an extra weekend day.

Turkey Meatball Pizza

Back to the food now…Feel free to add sauces you fancy. I usually add some garlic sauce and of course, lots of hot sauce. But to be honest, this pizza is quite juicy, so you might skip the sauce. But on the other side, meatballs with hot sauce are so tasty. 🙂

Turkey Meatball Pizza

Here’s what you need to make the Turkey Meatball Pizza

Turkey Meatball Pizza
 
Cook time
Total time
 
Ingredients
  • 4-5 tbsp tomato sauce
  • 1 red pepper, sliced
  • 5-6 cherry tomatoes, cut in halves
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 10 black olives
  • a handful of fresh spinach
  • For the Meatballs:
  • 300g ground turkey
  • ½ onion, chopped
  • 1tbsp breadcrumbs
  • 1tbsp fresh parsley, chopped
  • 1 egg
  • salt and pepper
  • For the pizza dough:
  • 500g flour
  • 7g yeast
  • 2tbsp warm milk
  • 2tbsp olive oil
  • 1tbsp salt
Instructions
  1. Preheat the oven to 200°C.
  2. To make the meatballs - mix all the ingredients in a bowl and shape small balls.
  3. To make the dough - mix the dough ingredients and add warm water as much as needed to make a smooth dough. Knead for about five minutes, cover with a tea towel and leave for about an hour to rise.
  4. When the dough is ready, roll it out and place in a greased baking tray.
  5. Spread the tomato sauce and sprinkle the cheese on top.
  6. Add the peppers, spinach leaves and tomatoes.
  7. Arrange the turkey meatballs on top. Sprinkle some more Parmesan cheese.
  8. Bake in the oven for about 40 minutes or until ready.

 

Turkey Meatball PizzaTip: If you use shop-bought dough, you might need to half cook the meatballs before baking the pizza, especially if you make giant ones like me. 🙂 Simply place them in the oven and cook for about 15 minutes. Then you can arrange them on the pizza and bake again.

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Happy Tuesday all! Today’s recipes – Turkey & Spinach Enchiladas – quick, easy, comforting and very cheesy!

Turkey & Spinach Enchiladas

I’ve made a whole tray with these succulent wraps (probably about 10) and they were all gone in less than an hour after I served them! 🙂 Can you imagine? We must’ve been really hungry. But these enchiladas were seriously delicious!

I remember thinking to myself, “OK now, I’ll make more so may be we could use some for tomorrow’s lunch”. Yeah, right, didn’t happen that way but they sure were much appreciated by everyone. 🙂

Turkey & Spinach Enchiladas

They’re quite budget friendly too. All you need is a bit of ground turkey, fresh spinach & cheese. You can add some tomato sauce, if wished. To tell you a secret, I used ketchup. 🙂 I know, there much better ingredients to use for the enchiladas but this is what I had that was closest to tomato sauce. Well, it’s actually made of tomatoes. I honestly, don’t really fancy ketchup, it’s way too sweet for me, but it worked wonders on the enchiladas. 🙂 So feel free to use any ingredients you’d like. 🙂

I kind of had to hide the spinach in between the turkey and cheese (for the kids) but it worked well and they enjoyed the enchiladas with the hidden spinach. 🙂

Turkey & Spinach Enchiladas

For the cheese, I used grated Mozzarella & Cheddar. I would have loved it if I could add some jalapenos but the kids wouldn’t really fancy the enchiladas, would they. 🙂 So, as usual, I added a generous amount of my favourite hot sauce (half a bottle). 🙂

Of course, when making Mexican inspired dishes, there should be some coriander, so I sprinkled some coriander leaves on top. I served the with a sliced avocado and sour cream

I believe I could have these every other day, this is my type of comfort food. 🙂

Turkey & Spinach Enchiladas

Here’s how to make these Turkey & Spinach Enchiladas:

Turkey & Spinach Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 8-10 wraps
  • 450g ground turkey
  • 100g fresh spinach
  • ½ onion
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • 1tbsp olive oil
  • 150g Mozzarella cheese, grated
  • 150g Cheddar cheese, grated
  • 3tbsp ketchup
  • salt and pepper
  • fresh coriander leaves
  • sour cream for serving
Instructions
  1. Preheat the oven to 200°C.
  2. To prepare the turkey - heat a pan with the olive oil and sweat the onion and garlic for 5 minutes. Add the ground turkey, paprika and salt and pepper to taste. Cook for about 10 minutes or until ready. If necessary, add some water.
  3. Arrange the wraps - scoop from the ground turkey, add a handful of spinach and wrap it up. Repeat with the rest of the wraps,
  4. Place in a baking tray, spread the tomato sauce or ketchup (if you're using any) and then sprinkle the grated cheese.
  5. Bake in the oven for about 10 minutes.
  6. Serve with some fresh coriander leaves, sour cream and sliced avocado.

To make them even more filling, you can add some pinto beans in the wraps, or even some lime & cilantro rice. It’ll become a burrito/enchilada but as long as it’s tasty, it doesn’t really matter.

Turkey & Spinach Enchiladas

Shredded Goose & Shrimp Sandwich

Happy Wednesday guys! The recipe of the day is Shredded Goose & Shrimp Sandwich!

Shredded Goose & Shrimp Sandwich

Let me tell you, these sandwiches are absolutely amazing, not really on the healthy side, but definitely worth every single bite. They’re in my top 10 comfort food list. I just love sandwiches like these – loaded with lots of cheese, fresh and crunchy salad, shrimp and tasty goose!

I would’ve probably used the goose only but then I found some shrimp hidden in my fridge and really felt like having shrimp. So I decided to combine goose and shrimp in this succulent sandwich. What a great idea it was! 🙂 I buttered the bread and made it nice and crunchy. All the ingredients though are quite filling so a half of these was more than enough for me. Well, I saved my other half for the next day. 🙂 And of course I ate these beauties with lots of hot sauce. For some reason, I always use hot sauce on shrimp and meat. It jus goes perfect – spicy and simply delicious!

Shredded Goose & Shrimp Sandwich

I rarely make roasted goose but it’s definitely one of my favourite food to roast. 🙂 I mean, it’s so juicy and scrumptious and just irresistible. I used lots and lots of spices and some clementines that I used to stuff it and it turned so aromatic and bursting with flavour. The meat is soft and quite fatty, but that makes it super yummy. Oh, and a quick tip – save the goose fat! It makes wonders when added in your recipes. Try some roast pots with goose fat and you’ll know what I mean.

My point was, I actually used leftovers from the goose I had made. I also use these in pasta, wraps and salads. Goose is absolutely lovely! 🙂

Shredded Goose & Shrimp Sandwich

Well, after that feast, you’ll probably need a good workout but it is all worth it! And I’d like to think this way – I’m actually burning calories while cooking so a delicious meal is well deserved. 🙂 Especially after a long and exhausting week! So why not make these like your perfect weekend treat! We all deserve it. 🙂 After all, you need some energy for the busy week ahead. 🙂

Shredded Goose & Shrimp Sandwich

Here’s how to make the Shredded Goose & Shrimp Sandwiches.

Shredded Goose & Shrimp Sandwich
 
Prep time
Cook time
Total time
 
Serves: 15
Ingredients
  • 150g shrimp, cooked
  • 100g goose, cooked and shredded
  • 150g Mozzarella cheese, grated
  • 100g Mild Cheddar cheese, grated
  • 4 bread slices
  • fresh salad leaves
  • 2tbsp garlic sauce/mayo
  • 1tbsp butter
Instructions
  1. In a heated pan with butter, place the bread slices and cook for a minute or two on each side until golden and crispy.
  2. Add a bit of garlic sauce or mayo on each slice and then add the shredded goose and shrimp, dividing it equally between the two slices of the slices. Add the grated cheese and place in the oven or microwave to melt the cheese(I used the microwave and it worked fine).
  3. Arrange some salad leaves on top and close the sandwich with another slice of bread. Cut in half and serve with some hot sauce.!

 

Shredded Goose & Shrimp Sandwich

 

Shrimp & Red Quinoa Casserole

Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.

Here’s what you need for the Shrimp & Red Quinoa Casserole.

Shrimp & Red Quinoa Casserole
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
  2. Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

 

Shrimp & Red Quinoa Casserole

One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂

Shrimp & Red Quinoa CasseroleTip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished. 

Shrimp & Red Quinoa Casserole

Wild Boar Burritos

Happy Friday guys! The recipe of the day is Wild Boar Burritos! It is quick, easy and really really tasty. And if you, like me, have all the ingredients cooked in advance, or using leftovers :-), there's no actual cooking required, more of an assembling the burritos. 🙂 This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. 🙂 The only tricky part is the closing the tortilla but I'm sure there are quite a few tutorials out there so that won't be a problem. I myself, am a perfect wrapper thanks to my one year working in a Tex-Mex restaurant. Great times, but that's another story. Back to the burritos now...:-) Wild Boar Burritos I'm a big fan of all Mexican and Mexican inspired recipes. However, it's really important for all the ingredients to be super fresh. think most of them are so simple but so delicious. The Mexican is one of my favourite cuisine along with the Italian. It's actually hard to say which one is my favourite because I really like food and I love very different stuff too. Wild Boar Burritos Anyway, these burritos or wraps if you'd like were probably one of the tastiest I've made and that's because of the meat I used. We love wild boar and because I had some leftovers I decided to use it in the burritos. I didn't make a proper guacamole though, felt a bit lazy. 🙂 What I did was adding sliced avocado, coriander or cilantro and fresh lime juice. It was a lot like guacamole without the onions. Also, I haven't used any rice in this recipe but that didn't make the burritos less appetizing. On the contrary, I stuffed lots of fresh salad leaves inside for a fresh and crunchy flavour. I'm seriously drooling now. I believe I can eat these almost every other day. And with a pint of beer they make the perfect meal for the end of the week! 🙂 Wild Boar BurritosFor more Mexican inspired recipes check here: Kale & Jerk Shrimp Leftover Wraps Easy Steak Fajitas Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix Loaded Shrimp Salad Meatless Monday: Black Eyed Bean Vegetarian Burrito

Wild Boar Burritos

Here's what you need to make these Wild Boar Burritos.

Wild Boar Burritos
 
Prep time
Total time
 
Serves: 15
Ingredients
  • 3-4 flour tortillas
  • 300g wild boar, shredded
  • 200g pinto beans, cooked
  • 1 ripe avocado, sliced
  • 200g Monterey Jack, grated
  • 4tbsp sour cream
  • 1 lime, juice only
  • chopped coriander
  • salad leaves
Instructions
  1. Heat the tortillas for a minute or two ( I did that in the microwave) and start building up the burritos.
  2. Divide the ingredients equally between the 3 or 4 tortillas(I made 3 but they were quite big, so you can easily make 4).
  3. Add the beans and meat, sprinkle with the cheese and add the avocado slices. Sprinkle a few coriander leaves and add some lime juice.
  4. Finally, add a spoon of the sour cream and wrap up the burritos.

Wild Boar Burritos

 

MM: Cavolo Nero & Broccoli Soup

Happy Meatless Monday guys! Today MM recipe is Broccoli Soup with Cavolo Nero. It’s been a while since I’ve posted a MM recipe but hopefully that’ll change and I’ll be able to do it regularly. And I’ve got so new festive recipes just lack the time to post them and share them with you or at least I wish I could be able to post a few more but… working on that. 🙂

OK, so Broccoli Soup sounds pretty simple, right? But then some of you would probably wonder what Cavolo Nero is? At least, I was definitely wondering what that was when I first saw it in the shop but it definitely got my attention. 🙂 Well, let me tell you, I used it for the first time in this soup. I’ve never heard of it before. It’s only recently when I noticed it in the shops and I’ve been really curious about it.

 

Broccoli & Cavolo Nero Soup

So one day, I just grabbed a pack of it and decided to get familiar with it. 🙂 I thought it would taste good in the soup and I’m so glad I used it. Apparently it’s variety of kale, or Italian kale as I read. It’s got really rich and sweet flavour so it was perfect for my Broccoli Soup but it would be lovely in other meat and fish dishes, I’m sure. Also, I’d love to make a salad with it, probably will have to steam it first, for just a couple of minutes but I believe it would turn into lovely winter salad.  And I love the dark green colour it’s got! 🙂 Now that I’ve met this variety of kale, I’ll definitely be using it more often. However, I don’t get to see it very often in the shop but I guess it’s in store in certain months only.

Anyway, here’s what you need for this heart-warming Broccoli Soup with Cavolo Nero.

Broccoli & Cavolo Nero Soup

Ingredients:

  • 2 medium broccoli
  • 3-4 leaves Cavolo Nero
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, cut in halves
  • 150g mild Cheddar cheese, grated
  • 1 cup double cream
  • salt and pepper to taste

 

Broccoli & Cavolo Nero Soup

Preparation:

  1. In a pot, cover all the veggies with water and bring to a boil. Simmer for about 20 minutes or until they’re soft enough.
  2. Season with salt and pepper, add the cream and cheese and blitz the mixture to a smooth and creamy consistency. If necessary add some water.
  3. If wished, serve with some extra cheese and cream on top. I definitely recommend that!

Enjoy!

Broccoli & Cavolo Nero Soup

Tip: If you’d like to add more flavour and calories to this perfect soup, why not try adding some crispy bacon! 🙂 That would make it one of the best winter warmer recipes, wouldn’t it? 🙂

Loaded Shrimp Salad

Happy Friday guys! Today’s recipe is Loaded Shrimp Salad. There is avocado, beans, tortilla chips, sour cream, Mozzarella cheese and leave salad underneath. It’s quite overloaded actually, isn’t it! 🙂 And I’m not sure it’s actually a salad, it’s more like a proper meal, but as long as there are leaves inside, I think I can call it salad.

Loaded Shrimp Salad

This Loaded Shrimp Salad is quite like a burrito in a bowl, I’d say, without the rice. Anyway, it’s definitely Mexican inspired and if you like shrimp burritos, tacos or salads, you’ll love this too. I had mine with a generous serving of my hot sauce and I can tell you, I was really full after a portion of this goodness. I cooked the shrimps with a bit of paprika and nothing else, that’s how my little one loves them. Otherwise, I’d probably add garlic, coriander and lime. But because she doesn’t like anything green, I made them simple. I used the beans from a bean soup I had made earlier this week so that was really handy. The only ingredient that needed cooking were the shrimps. And you know they only need no more than a few minutes.

The Loaded Shrimp Salad is great to have when having friends over. You can use it as a starter, a side or even a main. Or why not make a Mexican themed night? Prepare the salad, mix up some Margaritas and voila! That would be lovely, wouldn’t it! It seems like I’m the one needing one of these Mexican night and drinks. 🙂 After all, it’s Friday or Friyay! 🙂

I’ve been meaning to post this recipe for a whole week. Literally, I’ve been trying to post it since Monday. But as you know, life gets in the way sometimes. And I got two sick kids stuck with me for four days. Poor babies. 🙂 Finally, they are feeling much better and we are all back to our normal routine. And thanks to that I am able to post this recipe while they’re napping. Pheww! 🙂 I never thought I could be so organised but having children changes you a lot I guess. Well, I believe in a good way, a really good way actually.

Anyway, this is what you need for this scrumptious Loaded Shrimp Salad.

Loaded Shrimp Salad

Ingredients:

  • 400g shrimp
  • 300g tinned pinto beans or leftover beans
  • 200g Mozzarella cheese, shredded
  • 150g tortilla chips, crushed
  • 1 avocado, sliced
  • 1/2 a cup sour cream
  • 150g mixed leave salad
  • 1tbsp paprika
  • 1tbsp olive oil

 

Loaded Shrimp Salad

Preparation:

  1. Heat a pan with the olive oil and gently cook the shrimp(seasoned with the paprika) for about 5 minutes.
  2. Start building the salad – layer a salad bowl with the mixed leaves. Then add the beans on one side, tortilla chips, shrimp, sliced avocado and the sour cream in the middle.
  3. Serve with your favourite hot sauce!

Enjoy!

Tip: Why not try adding some fresh salsa, such as Pico de Gallo! That would be even tastier! Simply chop some tomatoes, onion & coriander and season to taste with salt, pepper and some lime juice.

 

Slow Cook Pork Stew with Dumplings

Happy Wednesday all! I have a very comforting and heart-warming Pork Stew with Onion Seed Dumplings for you today! It’s exactly what we need in this weather 🙂 It’ll  definitely make you feel better and warmer. And the best part are the all butter dumpling that are so buttery and so good soaking all the juices from the stew. Oh, and the second best part is that you actually make the stew in a slow cooker, so it’s very simple and straightforward. Seriously, if you don’t won one of these already, you definitely need to get one. It just makes your life easier and your food tastier 🙂 All you need to do is to dump the ingredients in the slow cooker and just relax. Well, make sure to stir it from time to time though as it may burn (I know from experience).

pork-stew2
Pork Stew with Onion Seed Dumplings

It was the first time I used swede in a stew and to be honest, I was a bit sceptic about it, but as it happens most of the times, I loved it. I can’t believe I’ve neglected it and used it in salads mostly. Believe me, guys, it tastes amazing in stews, especially in a Slow Cooked Pork Stew 🙂 I’d describe the taste as a mixture of pumpkin and sweet potato.

pork-stew
Pork Stew with Onion Seed Dumplings

Oh, and a little info on a side, you might wonder what the yellowish colour is form? I didn’t use turmeric but I used a tiny bit of a seasoning I got from Spain. It turns out, it’s actually meant to add colour to the dishes, not really flavour. Well, it really added colour to the Pork Stew 🙂

I used lots of other spices and herbs so this is like an explosion of flavours – there’s cumin, bay leaves, paprika, black pepper and nutmeg. This definitely made the dish so warming and simply delicious.

So, let’s get to the butter dumplings now 🙂 I’m pretty sure, from now on, I’ll add these to all my stews. They turned out so soft and purely tasted like butter. And I loved the onion seeds I added all over them (I’ve never used onion seeds before but saw them in my local store and decided to give them a go). Isn’t it great when you discover new ingredients and use them in your recipes? 🙂

pork-stew3
Pork Stew with Onion Seed Dumplings

If you’d rather use beef, that is fine, depending on the cut though, it’ll much likely take more time to cook it. But doest it really matter when you use the slow cooker 🙂

When I think about it, fish would be good too 🙂 I know, there are many options, but I recommend trying this Pork Stew first. You won’t regret it, you might even love it 🙂

Check below for ingredients and instructions to make this easy Pork Stew with Onion Seed Dumplings.

Ingredients:

  • 500g pork, cut in chunks
  • 1 carrot, roughly cut
  • 1 swede, cut in pieces
  • 1 onion, chopped
  • 2 bay leaves
  • 1tsp cumin
  • 1tsp nutmeg
  • 1tsp paprika
  • 1tsp salt
  • 2tbsp sunflower oil

For the dumplings:

  • 150g flour
  • 1tsp baking powder
  • 1tsp salt
  • 125g cold butter
  • 2tbsp onion seed

Preparation:

  1. Simply combine all the stew ingredients in the slow cooker, add about 2 cups of water and cover. Cook for about 1 hour, stirring occasionally. If necessary, add more water.
  2. To make the dumplings – combine the ingredients with the cold butter and add some warm water in order to make a smooth dough. Shape up small balls and sprinkle onion seeds all over them.
  3. Add the dumplings to the stew and cook for another 40 minutes or until ready. Make sure to stir the stew so it won’t burn.

MeatlessMonday: Spinach & Mushrooms Spaghetti Squash

Happy Sunday all! If you’re still debating on what to make for supper, here’s an easy and tasty idea – Spaghetti Squash with lots of Parmesan Cheese and Mushrooms and Spinach!

For some reason, I’ve been using lots of Parmesan cheese lately. Not only I use it with pasta, but it seems I sprinkle it on almost everything. But it just tastes good, and it tastes good on almost everything 🙂

spaghetti-squash3

I hope you all had a great weekend and are getting ready to start the week ahead. Or not really 🙂 The point is you need delicious and heart-warming food to make you feel good and warm and to get you ready for Monday. This is where you’re checking my daily recipe 🙂 Just joking. Seriously though, it’s a quick recipe but will definitely warm you up and make you feel better, or at least not hungry 🙂

It’s incredibly easy recipe, and really comforting. I was quite generous on the cheese, but this is how I like my spaghetti squash 🙂

spaghetti squash

The easiest way to make them is to roast the squash and then kind of shred it with a fork so you get your ‘spaghetti’. Skipping the shredding part and you’ll make a beautiful stuffed squash. Not big of a difference really. It’s just when making spaghetti squash, the actual squash is mixed with the other ingredients, whilst a stuffed squash, the ingredients are on top and you get the tasty squash hidden underneath. 🙂 Here you can check my Sautéed Mushrooms & Millet Stuffed Butternut Squash recipe. It is simple and delicious! And for those of you unfamiliar with millet, it’s similar to quinoa and couscous, may be just a bit creamier consistency. And as quinoa, millet’s got numerous health benefits so combined with a butternut squash it is a nutrient and healthy meal.

spaghetti-squash

Here’s what you need for the Spaghetti Squash.

Ingredients:

  • 1 butternut squash
  • 150g chestnut mushrooms, sliced
  • 100g spinach
  • 150g Parmesan cheese, grated
  • 2 garlic cloves, crushed
  • olive oil
  • salt and pepper to taste

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Preparation:

  1. Preheat the oven to 200°C.
  2. Wash the squash, cut in half and scoop out the seeds.
  3. Drizzle with olive oil, season with salt and lay on a baking tray. Place in the oven for about 30 minutes or until the squash is cooked.
  4. Start shredding the squash by using a fork.
  5. Heat a pan with olive oil and gently sweat the spinach, mushrooms & garlic. Season with salt and pepper and leave for about 10 minutes. Remove from the hob.
  6. Fill in the squashes, mixing gently all the ingredients. Add the Parmesan cheese on top and cook in the oven for another 5-10 minutes.

Enjoy!

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Tip: If you prefer, you can scoop out the spaghetti squash and serve them in a plate but I personally love them in their squash! Plus it looks more authentic, doesn’t it? 🙂

Also make sure you eat these straight from the oven. They must be piping hot so you can fully enjoy them, and the melted cheese, of course. 🙂 You can always preheat them but it’s not the same taste.

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